Stout
Stout
!A "double oat malt stout"
Stout
The first known use of the word "stout" for beer is in a document dated 1677 in the Egerton Manuscripts, referring to its strength. Porters) were brewed to a variety of strengths, with the stronger beers called "stout porters". The history and development of stout and porter are thus intertwined.
History
Porter) originated in London, England in the early 1720s. The beer became popular in the city, especially with porters (hence its name): it had a strong flavour, took longer to spoil than other beers, was significantly cheaper than other beers, and was not easily affected by heat. Within a few decades, porter breweries in London had grown "beyond any previously known scale". Large volumes were exported to Ireland and by 1776 it was being brewed by Arthur Guinness at his St. James's Gate Brewery. In the 19th century, the beer gained its customary black colour through the use of black patent malt, and became stronger in flavour.
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